Unwrap the kataifi and place it on parchment paper. Use scissors to cut it into smaller pieces for easier handling. Drizzle it with a little olive oil to achieve a crispy texture.

Use a blender to grind the cinnamon biscuits into a fine powder. In a bowl, mix the biscuit crumbs with the kataifi.

In another blender, whip together the cream cheese, powdered sugar, and milk until smooth and creamy.

Dip the Savoyard biscuits in coffee and layer them at the bottom of a baking dish to create a solid base. Spread a layer of whipped cream evenly on top.

Sprinkle the surface with the kataifi and biscuit mixture. Add a second layer of Savoyard biscuits, followed by another layer of cream and the kataifi-biscuit mix.

Finish off by sprinkling with a little powdered sugar for decoration. Let the dessert chill in the fridge before serving.